May 18, 2010

Guchhi Dum Biryani(healthy version)

The other day it was already more than 12 in the afternoon when I entered the house after my normal weekly market trips.I had an hour in hand to make a filling ,sumptuous lunch for the foodies in my life.The first question thrown to me when they enter the house is "aaj khane mein kya bana hai?"...so much for taking me for granted!Sometimes I also sweetly reply(if I am in a grrrr kind of a mood)Lauki and Karela...Love the look on their faces :)

I rummaged the fridge to scoop out something of the previous day but then I was in for utter dissapointment.The packet of mushrooms peeped out from my shopping bags and before I could put it on the kitchen counter the Sanjeev kapoor's Khana khazana"Accompaniments "drew my attention which was lying on the microwave.And lo and behold! the combo did wonders....I rustled up a delicious Mushroom Biryani within an hour with a Aloo ka raita.The saffron and kewra with the whole garam masalas and the aroma of the Basmati wafted through the whole house when my hubby dear entered for lunch.Seeing the pleased look on his face I knew what was coming and before he could open his mouth I silenced him By saying "Aaj khane mein Karela bana hai"!!!

This is a healthy version of Mushroom Biryani and is made with only 2tsps of oil.I gave the name Guchhi to it as it sounded very Nawabi and a little different.Mushrooms are called Guchhi or Khumbi in Hindi.The Biryani turned out to be amazingly tasty and was relished by all of us.

You Need

Fresh button Mushrooms-15 to 20 medium sized,cut into quarters

Basmati rice -1 1/2 cups,washed and soaked for 1/2 an hour

Onions-2 medium sized,sliced long and fine

Ginger-1" pc

Garlic-5 cloves

Fresh corinder leaves-1/4 medium bunch,chopped

Fresh mint leaves -1/4 medium bunch,chopped

Tomatoes - 2medium sized,pureed

Skimmed milk yoghurt -1/2 cup,whisked

Saffron-5-6 strands,soaked in 1/4 cup warm skimmed milk

Bay leaf -1

Cloves-4

Green cardamoms-2

Black cardamoms-2

Cinnamon- 1"stick

Mace - 1blade

Oil-2tsp

Red chilli pwdr-2tsp

Coriander pwdr-1 tbsp

Crushed Peppercorns-1/2 tbsp

Cumin pwdr-1/2 tsp

Turmeric pwdr-1/2 tsp

Garam masala pwdr-1/2 tsp

Kewra water(optional)-4-5 drops

Salt to taste

Method

Peel, wash and grind ginger and garlic into a fine paste.

Boil 4 cups of water in avessel,add bay leaves,cloves the cardamoms, cinnamon, mace and 1 tsp of salt.When the water starts boiling,add rice.

Cook for 8-10 mins ,stirring frequently or till rice is 3/4th done.Drain in a colander.

Continue cooking over high heat till masala is fairly thick.Add yogurt, garam masala pwdr and half the quantity of chopped coriander and mint leaves.Stir well and cook for 2 mins more.

Add mushrooms and salt to taste and stir fry on high heat for 2 mins and remove from heat.

Arrange the cooked rice and mushroom masala in alternate layers in a biryani handi or an oven proof dish, sprinkling the chopped coriander and mint leaves ,the kewra water and the milk with saffron.Ensure that the topmost layer is of rice .

Cover the assembled Biryani with a tight lid and seal the edges with a kneaded Atta (wheat flour) dough.

Keep the dish on a tawa or iron griddle and cook on low heat for 10 - 15 mins.Alternatively cook in a pre heated oven at 160 deg C for 10- 15 mins.

Break open the seal and serve Biryani immediately with a raita of your choice.